by Mike Egrie | May 6, 2020
Baby Bok Choy with CashewsIngredients2 tbsp olive oil1 cup chopped green onions, including green ends3 cloves garlic, chopped1 lb baby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together½ tsp dark...
by Mike Egrie | May 6, 2020
Asian ColeslawIngredients1 lb shredded cabbage2 blood oranges, peeled and sliced into wedges½ cup cup peanuts (optional)Dressing:½ cup light Italian dressing2 tbsp low-sodium soy sauceDirectionsMix together coleslaw mix, nuts, and mandarin oranges in large...
by Mike Egrie | May 6, 2020
Celery Stuffed with Fig Blue Cheese SpreadIngredients2 tbsp crumbled blue cheese, reduced fat3 tbsp cream cheese, fat free½ cup plain yogurt, fat free2 figs of your choice, chopped4 dried apricots, chopped¼ cup pecans, chopped8 stalks celeryDirectionsWith a...
by Mike Egrie | May 6, 2020
Arugula & Red Onion SaladIngredients1 ½ cups B&W baby arugula1 red onion, thinly sliced1 tbsp red wine vinegar1 tsp finely chopped garlic1 ½ tbsp olive oilSalt and pepper to taste (optional)DirectionsClean, trim and dry arugula leaves. Place leaves...
by Mike Egrie | May 6, 2020
Quick Apple Crisp BowlIngredients¾ cup Vans gluten free honey crunch cereal¼ cup sliced almonds2 ½ tbsp unsalted butter2 tbsp light brown sugar½ tbsp ground cinnamon2 medium autumn glory apples, halved, cored, and sliced ¼ – inch thick½ cup...
